Digestion in the Mouth lab
"Chemical Identification of Carbohydrates"
Lab cont'd OR demonstration of "Digestion in the Stomach"
Activities:
-following the curriculum lab-
--be able to know how to test for starch and sugar
--uses Benedict's solution and Lugol solution for
several different food items (marshmallows, sugar
water, potato buds, egg whites, and corn starch)
as a comparison and to determine why certain
foods test the way that they do.
Activities:
1. Following the curriculum lab-
--be able to know how to test for starch and sugar
--uses Benedict's solution and Lugol solution for
several different food items (marshmallows, sugar
water, potato buds, egg whites, and corn starch)
as a comparison and to determine why certain
foods test the way that they do.
2. When finished, students will proceed with the
remainder of their lab packet
3. If all the students finish the lab, we will
work together on a class venn-diagram depicting
both sugar and starch.
Activities:
1. Demonstration: Mouth- mechanical and chemical digestion
2. Student's worksheet for lab next period- fill in the blanks for their next section
3. Enzyme analysis project
1. LAB!
students will be learning the action of salivary amylase upon different carbohydrates through testing them with the different reagents (Benedict's/Lugol's solutions)
0.5 During learning center, the students will be taking the SALT surveys- in which I will provide Biology coloring sheets for when the students are finished with their work. (These contain animals, cells, etc)
1. Lab continuation, and discussion of results
OR
1. Demonstration of gastric juices and enzymes upon food (beef, vegetables, grains)
CCMS Life Science and Physical Science
Lauren Paetznick
Schedule for Week Beginning on 2/2-2/6
Focus Topics
Schedule
"Chemical Identification of Carbohydrates"
--be able to know how to test for starch and sugar
--uses Benedict's solution and Lugol solution for
several different food items (marshmallows, sugar
water, potato buds, egg whites, and corn starch)
as a comparison and to determine why certain
foods test the way that they do.
1. Following the curriculum lab-
--be able to know how to test for starch and sugar
--uses Benedict's solution and Lugol solution for
several different food items (marshmallows, sugar
water, potato buds, egg whites, and corn starch)
as a comparison and to determine why certain
foods test the way that they do.
2. When finished, students will proceed with the
remainder of their lab packet
3. If all the students finish the lab, we will
work together on a class venn-diagram depicting
both sugar and starch.
1. Demonstration: Mouth- mechanical and chemical digestion
2. Student's worksheet for lab next period- fill in the blanks for their next section
3. Enzyme analysis project
students will be learning the action of salivary amylase upon different carbohydrates through testing them with the different reagents (Benedict's/Lugol's solutions)
1. Lab continuation, and discussion of results
OR
1. Demonstration of gastric juices and enzymes upon food (beef, vegetables, grains)
(none)
Lab due today!